Most steamed mussel preparations contain parsley, garlic, and white wine, with the occasional addition of tomatoes and herbs. There are, however, other directions to take with no additional effort. Generally, there are two easy changes to make: First, use distinctive Asian seasonings like ginger, soy, or curry powder. And second, omit the cooking liquid. By relying only on the mussels’ natural juices, you can add fewer seasonings (and less of each) and still produce a flavorful sauce that is less watery than most. I always serve Asian-style mussels with a bowl of rice on the side.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.